Glazed Carrots Recipe
Tender carrots cooked in a buttery, sweet-tangy glaze with fresh herbs—an effortless, elegant side dish that’s both healthy and crowd-pleasing.
Ingredients
- 1½ lbs 8–10 medium fresh carrots, peeled and trimmed
- 2 Tbsp unsalted butter
- 2 Tbsp brown sugar or pure maple syrup
- 1 Tbsp honey optional, for extra sheen
- 2 Tbsp fresh orange juice
- 1 tsp fresh thyme leaves chopped (or rosemary)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Zest of ½ lemon optional, for brightness
- 1 Tbsp chopped fresh parsley for garnish
Instructions
- Prep the Carrots: Peel, trim, and cut carrots into uniform 2-inch batons (or diagonal slices/baby carrots).
- Optional Blanch: Boil carrots in salted water 2 min, then shock in ice water; drain thoroughly.
- Make the Glaze: In a large skillet over medium heat, melt butter. Stir in brown sugar and honey until smooth. Add orange juice and thyme, bring to a gentle bubble.
- Glaze the Carrots: Add carrots, season with salt and pepper, and toss to coat. Reduce heat to medium-low, cover, and cook 8–10 min, stirring occasionally.
- Thicken the Glaze: Remove lid for last 2 min, spooning hot glaze over carrots to concentrate the sauce.
- Finish: Off heat, stir in lemon zest if using. Transfer to a platter, garnish with parsley and extra thyme.
Notes
- Uniform Cuts: Ensures even cooking.
- Heat Control: Medium-low keeps sugar from burning.
- Herb Swaps: Try rosemary, sage, or dill for variation.
- Make-Ahead: Cook carrots and glaze separately; combine and reheat before serving.
- Storage: Refrigerate in an airtight container for up to 4 days; rewarm gently in a skillet.